How to make turkey chili

It's hard to beat a rich chili as far as comfort food is concerned, but many versions are too heavy or fattening. This recipe is lighter in calories but not in flavor. Turkey forms the base, and fire-roasted tomatoes and chipotle chiles bring smoke and heat to the party.

Folks are divided when it comes to adding beans to chili, but stalwart anti-beaners will forgive the addition here: Beans are very healthy and rich in fiber. They bulk up this chili without adding lots of calories or fat. Their creamy texture will have you converted in no time.

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Cooktop Cove

Turkey Chili

10

20 minutes

1 hour

1 hour 20 minutes

1 tablespoon olive oil

1-1/4 pounds ground turkey

salt

2 onions, diced

1 poblano chili, diced

1 red bell pepper, diced

1 tablespoon paprika

2 teaspoons cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon dried oregano

1 chipotle chile (from can), minced

1 tablespoon adobo sauce (from canned chipotles in adobo)

1 28-ounce can fire-roasted tomatoes

1 16-ounce can cranberry beans, drained and rinsed

Heat the olive oil over high heat in a large Dutch oven. Add the ground turkey in one even layer, season with salt and cook for five minutes.

Break up the turkey with a wooden spoon and flip it to allow it to brown on the other side. Remove from the pot and reserve.

Add the onions, poblano and red bell pepper. Season with salt and cook, stirring occasionally, until tender and slightly browned, about 15 minutes.

Add the spices, chipotle chile and adobo sauce. Stir just to combine, and pour in the juice from the can of tomatoes. Remove each tomato from the can with your hands and crush it as you add it to the chili.

Add the cranberry beans, and fill the empty can with water and add to the chili. Stir to combine.